Brussels sprouts are the number one vegetable commonly known for having a bad reputation on Christmas roast dinners. However, this is typically because of the way they have been cooked; more often than not, that’s boiling.
Taking to his food blog Recipe30, French chef Joel Mielle has the perfect recipe to elevate Brussels sprouts to create “a symphony of flavours that dance on the plate”. He claimed that the artful combination of roasting elevates the dish to new heights. The decision to roast the Brussels sprouts at a high temperature not only imparts a “rich, caramelised flavour” but also ensures a “delightful crispiness” around the edges.
The one ingredient in this recipe that makes this dish is bacon. Joel said: “The bacon, baked to crispy perfection, adds a layer of irresistible saltiness.”
The chef added: “The meticulous orchestration of each step results in a dish that goes beyond the ordinary, delivering a harmonious blend of textures and tastes.”
Ingredients (serves eight)1kg of Brussels sprouts, trimmed and halvedThree to four whole slices of bacon, sliced into stripsFour tablespoons of olive oil, divided100g of pecan nutsHalf a cup of dried cranberriesSalt and pepper to tasteFour tablespoons of balsamic vinegar or glazeMethod
Start by preheating your oven to 200°C/180°C Fan before soaking the dried berries in a little boiling hot water. Drain just before using.
In a large bowl, toss the Brussels sprouts with three tablespoons of olive oil, salt, and pepper until they are evenly coated.
Next, spread the Brussels sprouts on a baking sheet in a single layer, cut side down, making sure they are not overcrowded.
Roast in the preheated oven for about 20 to 25 minutes or until the Brussels sprouts are golden brown and crispy on the edges.
At the same time, on another baking tray, place the bacon strips and bake in the oven until crispy. Remove and set aside in a warm place.
Place the pecan nuts in an oven-proof dish and roast them in the oven for the last five minutes. Set aside.
After, remove the dishes from the oven and sprinkle the drained cranberries, nuts and drizzle the balsamic vinegar and olive oil over the roasted Brussels sprouts.
Add the crispy bacon and toss everything together to ensure even coating. Serve hot and enjoy.
Dining and Cooking